Chocolate mousse is one of those desserts that you'll order at a restaurant but probably hesitate to make at home. We'll bet it's because you don't know this simple recipe.

This dreamy chocolate mousse is so airy that it's worth swapping your ice cream cone for (especially during a heat wave—no melting!). A drizzle of homemade salted caramel sauce takes this already delectable treat to the next level.

How to make Easy Chocolate Mousse with Salted Caramel

Ingredients:

Directions:

In a heavy-bottomed pot, melt ½ cup SPLENDA® Brown Sugar Blend on medium heat. Watch the sugar carefully (do not leave the pot) and don't stir—just swirl the pot occasionally to melt all the crystals. Once done, the sugar will be a dark amber color, completely melted, and smell slightly burnt and smoky.

Remove immediately from the heat, and whisk in the butter until melted. Gradually whisk in the heavy cream; the mixture will immediately bubble up once the cream is poured in. Whisk the salted caramel until smooth and pour it into heat-safe glass bowl. Set aside to cool.

Directions:

In a medium-sized glass bowl, microwave the heavy cream on high for 45 seconds to scald the milk. Sift cocoa powder over the milk and whisk vigorously until smooth. Whisk in the SPLENDA® No Calorie Sweetener Granulated, instant coffee, and vanilla extract. Place in the refrigerator to chill and firm up.

In a small, heavy-bottomed pot, whisk together egg substitute, cornstarch, SPLENDA® Sugar Blend, and milk. Over low heat, whisk constantly until the mixture is smooth and thick, like custard. Remove from the heat immediately and transfer to a bowl. Place plastic wrap directly on the surface of the custard and chill completely in the refrigerator.

Once the chocolate mixture is completely chilled and thick, add in the Greek yogurt and use a hand mixer or a stand mixer to whip it into a frosting-like consistency. Next, add in the completely chilled custard mixture and whip until combined.

Serve spooned or piped into cups and top the mousse with 1 Tbsp. of nonfat dessert topping and finish with 1 Tbsp. of the salted caramel.